Tomato and Olive Tart

5 plum tomatoes, thinly sliced
15 small oil- cured black olives, pitted and chopped
1 large shallot, minced
1 TBSP minced fresh thyme, or 1 tsp dried
1 TBSP finely crushed fennel seeds
1 tsp olive oil
8 (12x17 inch) sheets phyllo dough, at room temperature
1/2 cup shredded Havarti cheese
1/4 cup chopped basil

Place the tomato slices on 2-3 layers of paper towels; cover with more paper towels and blot gently. Let stand 10 minutes. Combing the olives, shallot, thyme, fennel, and oil in a small bowl.

Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray. Cover the sheets of phyllo with plastic wrap to keep them from drying out. Lay one sheet of phyllo across the baking sheet; lightly spray with nonstick spray. Repeat layering the remaining phyllo and spraying each sheet lightly with nonstick spray. Roll the edges of the phyllo in to make a rimmed edge.

Arrange the tomatoes across the phyllo. Sprinkle the olive mixture on top of the tomatoes; spread the miture evenly with a fork. Bake until the edges of the phyllo are golden brown and the tomatoes are softened, about 20 minutes. Sprinkle with the basil. Cut the tart into 12 pieces, then cut each piece diagonally in half. Serve hot.

Serves 12

Points per serving:2